We all use aluminum foil in the kitchen, for cooking, and wrapping, and we often use it to treat some common ailments. Yet, a recent study has actually found that there are some important things we do not know about this kitchen staple.
First off, aluminum is a neurotoxic heavy metal that has extreme side-effects on the function of the brain and has even been connected with Alzheimer’s disease.
According to medical specialists, the exposure to this heavy metal might cause long- lasting negative effects, including mental decline, and loss of balance, memory, coordination, and physical control.
This study has found that cooking with aluminum foil affects the bones, as aluminum builds up inside the bones and takes the space of calcium, decreasing its levels.
Furthermore, researchers have related cooking with aluminum foil with pulmonary fibrosis and other respiratory problems as a result of the inhalation of aluminum particles. The same effects are achieved in the case of grilling with aluminum.
A lot of people are still uninformed of that when aluminum foil is exposed to high temperatures, it emits parts of the metal into the food, and the heavy metal may leech in it.
Dr. Essam Zubaidy, a chemical engineering scientist at the American University of Sharjah, has examined the effects of aluminum on cooking and found that a meal cooked in aluminum foil can contain as much as 400mg of aluminum.
This indicates that “The higher the temperature, the more the leaching. Foil is not ideal for cooking and is not suitable for using with vegetables like tomatoes, citrus juice or spices.”
The RDA (recommended daily allowance) for aluminum, according to the World Health Organization, is limited to 60mg daily.
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